Kerala-Style Coconut Fish Curry with Basmati Rice
Cod and a medley of vegetables — cauliflower, carrots, and spinach — are cooked in rich tamarind and coconut broth with a touch of heat and served with basmati rice.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Ginger Root
1/2 0.25 oz
Spinach (Organic)
4 2 oz
Giant of Naples Cauliflower
11 5.5 oz
Protein & more
Cod
1 0.5 lb
Coconut Milk
1 0.5 Can
Basmati rice
1 0.5 cup
Pantry items
Coconut oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
1 0.5 teaspoon
Sweet paprika
1 0.5 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cayenne powder
1/4 0.125 teaspoon
White Pepper
1/2 0.25 teaspoon
Tamarind paste
Tamarind
1 0.5 tablespoon
Prep ahead (optional)
a. Cut carrots into ¼”-thick coins, half-moons, or dice. b. Chop cauliflower into small bite-sized florets. c. Rough chop spinach. d. Thinly slice yellow onion. e. Peel and finely mince or grate ginger. f. Mince garlic.
Instructions
1
Cook basmati rice:
a. In a medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion); cover and bring to a boil.
b. Stir in basmati rice. Cover and return to boiling. Reduce to medium; cook uncovered until tender, 15-20 minutes.
2
Cook curry:
a. Chop cod into 1” pieces. Season with ½ tsp salt and ¼ tsp black pepper. Set aside.
b. In a large sauté pan, heat 1 tbsp coconut oil or olive oil. Add garlic (mince), yellow onion (thinly slice), ½ tsp salt, and red curry spice mix. Cook until onion softens, about 2 minutes.
c. Stir in carrots (¼”-thick coins, half-moons, or dice), cauliflower (small bite-sized florets), ½ cup water, coconut milk (use ½ can for 2-person portion), ginger (peel, finely mince or grate), and tamarind paste. Cover; cook until cauliflower is just fork tender, 6-8 minutes.
d. Stir in cod and immerse in broth; cook until opaque throughout, about 8-10 minutes. Remove from heat.
e. Add spinach (rough chop); stir to wilt, 1 minute.
3
Serve:
a. Divide basmati rice among plates or bowls.
b. Add curry on top or alongside.
Chef's notes
If you aren't a fish fan, chicken or tofu make great substitutes in this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX